I got 2 pretty ears of corn in my CSA, so I decided to make the most of them and roast the kernels for maximum flavour. Plus, it’s dead easy to do: turn your oven on, and pop the corn in, husks and all, for half an hour. Have you ever heard of easier prep!?
I combined my yummy roasted corn with some roasted cherry tomatoes and barely-steamed yellow beans, also from my food share. I dressed the whole thing with lemon juice and grainy dijon, and the resulting salad was light, sweet, and tangy. I’m so happy I have leftovers!
Well for starters, you could take a look at the number of recipes on my blog that include beets… Seriously, I have beets coming out the wazoo and I don’t know what to do with them all!
This week, I turned to a classic: borscht soup. Despite it being the month of August, there is something about borscht that makes me think of winter… so I think I’m going to freeze most of this soup to enjoy when there’s snow on the ground. Still, there’s nothing stopping you from serving up a bowl of beety goodness this summer! In fact, I just had a bowl for lunch and it was awesome.
I like to shake things up when it comes to pasta. Sure, a traditional pasta with tomato sauce is always yummy and satisfying, but I’d rather come up with something weird and original using whatever I’ve got on hand.
My friends are often the guinea pigs for my cooking experiments, and in this case it was my friend Justin who tested it out. We both really liked the recipe, although the chickpeas were a bit hard (because I bought a cheap canned brand that I will never purchase again, and which was also responsible for this experiment). Otherwise, it was delicious and nutritious!
First things first: hemp hearts are UH-MA-ZING. They taste delicious, they’re crazy nutritious, and they’re versatile. They’re available at health food stores and you should go buy some right now. The only downside is that they can be a bit pricey, but a bag of hemp hearts will go a long way if you’re just using a tablespoon here and there (with yoghurt, on salads, in cereal…).
And then, there’s this recipe. I’m going to warn you right now, it’s not gonna be cheap, because it calls for a full cup of hemp hearts. But let me guarantee you that it will be worth it. These cookies are outrageously delicious.
When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.
The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.
In my experience, a lot of people seem to think that making salad dressing from scratch is either really complicated, or kind of snooty. I’m not sure why this is, but I am here to dispel these anti-homemade-dressing accusations!
If a cookie, muffin, loaf, or cake is supposed to be lemon flavoured, mine had better be as lemony as it possibly can be. We’re talking industrial quantities of zest and juice, here.
That means that when I’m baking with lemon, I will always modify the recipe and double or triple the quantity listed. What can I say? I just don’t trust other bakers’ descriptions of their recipes.
I made this loaf a few weeks ago, modified from a ho-hum recipe I found online, and it was incredible. This lemon loaf is moist and tangy, with the texture reminiscent of a pound cake, but with a fraction of the fat (success!). The yoghurt gives it a creamy texture that I couldn’t get enough of. And the lemon. Oh, the lemon! I will definitely be making this again!
I love hummus. To be honest, if I didn’t, my father might have disowned me by now — hummus runs thick through my half-Egyptian veins.
While my family has a traditional hummus recipe, it is less of a dip than it is a sauce. And although it is really, really good, sometimes I just want a thicker, dippable hummus. So, I make a recipe up!… sometimes accidentally.